Sauteed Pork Tenderloin Medallions
1 teaspoon salt
1/2 teaspoon ground black peppper
1 pork tenderloin (about 1 pound), silver skin removed, cut into 1 inch slices, each pounded to 3/4 inch thick
2 tablespoons olive oil
Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid over-crowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avaoid scraping off the sear; sear until meat is mostly opqaue at sides, firm to the touch, and well-browned, about 80 seconds. Transfer pork to plate; continue with pan sauce recipe using drippings in pan.
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